Tuesday, October 14, 2014

Brownies for Two…or One

I tried this fudgy brownie recipe from The Complete Cooking for Two Cookbook by the Editors at America’s
Test Kitchen.

It was easy to make.

It was amazingly delicious.

See why I’m in trouble?

Like the other recipes in the cookbook, this one is sized
for two people. However, since it makes eight brownies, it is also an easy
dessert for a bigger family. It would also make a great after school/hayride/leaf raking treat.

Not to mention it is the perfect size for one person
whenever a chocolate craving strikes. Plus, there should be some left over for
the next day or two.

Should be…

Brownies for Two

Adapted from The
Complete Cooking for Two Cookbook by the Editors at America’s
Test Kitchen

Make 8 brownies

I add a touch of instant espresso powder, which gives a
depth of flavor to the brownies. However, the recipe works just as well without
it.

3 1/2 ounces semisweet chocolate, chopped (I use Ghirardelli)

4 tablespoons unsalted butter, cut into 4 pieces

1 tablespoon cocoa powder

1/2 cup plus 2 tablespoons sugar

1 large egg plus 1 yolk

1 teaspoon vanilla

1/4 teaspoon salt

1/8 teaspoon instant espresso powder (optional)

1/2 cup flour

Preheat the oven to 350 degrees F. Spray an 8 1/2 by 4 1/2-inch
loaf pan with non-stick cooking spray. Or, for easy removal, make a foil sling
for the pan by folding two sheets of foil to fit each direction of the pan.
Line the pan with the foil sheets, leaving the excess to hang over the sides
for easy removal of the brownies once they cool. Spray the foil with the
non-stick spray. Set aside.

Place the chocolate, butter and cocoa powder into a
medium-sized, microwave-safe bowl. Microwave at 30-second increments until the
chocolate is melted and smooth, stirring after each 30 seconds. Should only
take 1 minute max. (This step can also be done by placing the bowl over a pan
of barely simmering water.)

Let the chocolate cool for a bit, until just slightly warm,
and then whisk in the sugar. Next whisk in the egg, egg yolk, vanilla, salt,
and espresso powder. Then, using a rubber spatula, fold in the flour until just
combined.

Pour the batter into the loaf pan, smoothing it out to fill
all of the corners and flatten the top. Bake for 24 to 28 minutes, rotating the
pan halfway through, until a toothpick inserted into the middle comes out with
only a few crumbs. Place the pan on a cooling rack and allow the brownies to
cool completely. Cut into 8 squares.